Borsht
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
4 cup
ingredients
- 1 (16 ounce) can whole beets, undrained
- 1 (10 3/4 ounce) can chicken broth, undiluted
- 1 (8 ounce) carton sour cream
- 1⁄8 teaspoon white pepper
- 1 1⁄2 teaspoons lemon juice
- 2 tablespoons chopped chives
directions
- Combine beets and broth in container of electric blender or food processor , process until smooth.
- Combine beet puree, sour cream, pepper, and lemon juice, stir well. Chill. Sprinkle each serving with chives.
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Reviews
-
Always wanted to try borsht and this recipe was certainly fast, easy and delicious. I used a 15 oz can of beets, beacuse that is what I had. Instead of chicken broth, I used 1 cup of water and 1 tsp of Better Than Boullion's unchicken broth, and instead of real sour cream, I used Tofutti's vegan sour cream (I only used about 3-4 tablespoons because I'm trying to save the rest for something else, but I'm sure this would be great with the full 8 oz that the recipe calls for). I didn't have chives so I used scallions. And because I like to complicate things, I added a few slices of raw onion and english cucumber and a few fresh parsley leaves to the puree. I didn't even wait for it to chill in the fridge, I ate it all in a half hour! Great recipe that I will be making again and again!
Tweaks
-
Always wanted to try borsht and this recipe was certainly fast, easy and delicious. I used a 15 oz can of beets, beacuse that is what I had. Instead of chicken broth, I used 1 cup of water and 1 tsp of Better Than Boullion's unchicken broth, and instead of real sour cream, I used Tofutti's vegan sour cream (I only used about 3-4 tablespoons because I'm trying to save the rest for something else, but I'm sure this would be great with the full 8 oz that the recipe calls for). I didn't have chives so I used scallions. And because I like to complicate things, I added a few slices of raw onion and english cucumber and a few fresh parsley leaves to the puree. I didn't even wait for it to chill in the fridge, I ate it all in a half hour! Great recipe that I will be making again and again!